About this recipe:This tomato soup is ready in a flash and couldn't be easier to prepare. It is a nice change from the ordinary and leftovers are fantastic the next day for your packed lunch. It's also a nice starter for an Indian-themed dinner party.
4 large ripe tomatoes
2 cloves garlic
2 tablespoons ghee (clarified butter)
1 teaspoon mustard seed
6 fresh curry leaves
2 teaspoons caster sugar
1 teaspoon paprika
salt to taste
2 tablespoons chopped fresh coriander
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Method Prep:10min › Cook:15min › Ready in:25min
Place the tomatoes and 120ml water in a microwave-safe bowl, and cook on High 4 minutes in the microwave. Reserve the cooking water. Cool tomatoes slightly, peel and discard skins. Process the tomatoes, reserved water and garlic in a blender or food processor until smooth.
Melt the ghee in a frying pan over medium heat, and cook the mustard seed 1 minute. Stir in the curry leaves. Pour the processed tomatoes and garlic into the frying pan. Stir in remaining 250ml water. Mix in sugar, paprika and salt. Bring to the boil, reduce heat to low, and mix in the coriander. Continue cooking 5 minutes. Serve warm.